Salmon & Eggplant Curry

EatingWell


What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 Tbsp plus 1 teaspoon Thai yellow curry paste (see shopping tip) or 1 teaspoon curry powder, or to taste1 Tbsp Thai yellow curry paste2 cloves garlic, minced1 medium eggplant (about 1 pound), cut into 1/2-inch cubes1 can 14-ounce "lite" coconut milk1 Tbsp plus 1 teaspoon fish sauce (see note)1 Tbsp light brown sugar1 lb skinned salmon fillet, preferably wild Pacific (see note), cut into 1-inch pieces2 cup sugar snap peas, trimmed½ cup chopped fresh basil3 Tbsp lime juice

Directions

1. Heat oil in a large skillet over medium heat. Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute. Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.

2. Add coconut milk, fish sauce and brown sugar to the pan. Bring to a boil; stir in salmon and snow peas. Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes. Remove from the heat. Stir in basil and lime juice.

 

Shopping Tip: Yellow curry paste is an aromatic blend of Thai flavors that includes chiles, shallots, lemongrass, galangal, lime and turmeric. Look for it in jars or cans in the Asian section of the supermarket or Asian markets.

 

Ingredient Notes: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

 

Kitchen Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 332
  • Calories from fat 135
  • Total Fat 15gm 23%
  • Sodium 676mg 28%
  • Total Carbohydrates 21gm 7%
  • Fiber 6gm 24%
  • Protein 28gm
  • Cholesterol 53mg 18%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetable, Salmon, Asian, Thai, Easy, Fall, Spring, Summer, Winter, Entertaining

Get Inspired

Load More

Terms of Service | Privacy Policy Corporate Site | Advertise With Us